The best restaurants Central

A piano in the teapot, an original name for a rather chic setting with a very English spirit. Grand piano, gingham chair and bucolic dishes this tea room makes you want to settle down. The card changes regularly. You can find a menu of savoury dishes but especially of magnificent vegetable pastries.

As the sign at the entrance indicates, Les Becs à vin is first and foremost about wine. It is a real wine shop that will make you discover its passion for natural wines. You will learn that these wines without additional chemistry are alive, that is to say that they constantly evolve and can be different from one bottle to another, but what is more beautiful than this gustatory adventure far from industrial standards? At lunchtime and in the evening, it becomes a bistro serving simple and tasty food made from fresh and local products.

Pierre Renault has been managing the restaurant and hotel since their creation in 2015. It offers a friendly cuisine: excellent pizzas (on the spot and to take away) and quality grilled meats, hearty salads made with local products, for a very reasonable price. The decor is sober and the atmosphere warm. The service is smiling and efficient. The large screen allows you to follow sporting events. A nice restaurant, which is always full. The terrace is very pleasant on summer evenings.

There is no fuss here, the restaurant deserves its name: We're coming to recover and we're not on the plate. Menus offer several suggestions for traditional cuisine. The chef offers more elaborate menus at weekends or on orders. The service is fast and efficient, the warm atmosphere. The restaurant is vast: It has 3 rooms and can accommodate 120 guests. Located 10 kilometers from La Châtre, it is an ideal place to recover properly at little cost. Two terraces.

The brown and red facade on the corner of the street makes envy. The Moment Tea changed owners and became La Crépouille recently. The interior decor has been retouched as this comfortable pillow wall behind the seat. He won in a cocoon. The staff were very friendly and helpful. The crepe offers sweet crepes and buckwheat cakes, with an original choice of topping (chicken curry, potatoes and Auvergne blue), pancakes are blown up in the room: banana-rum, pear-cognac, orange-Grand Marnier. The proposed jams are home. You can enjoy lunch, enjoy a mild break at the time of tasting or find its happiness in this store which offers a wide selection of teas of the Colonial Company and coffee on site.

Berrygouden offers salads, buckwheat cakes and sweet crepes. In the city center, it is a pleasant address with a terrace in the back, sheltered from traffic on the street. It offers a good variety of topping, with fresh produce. Desserts are made home. The servings are copious and tasty. The staff were very friendly and helpful.

This restaurant is also a trendy downtown bar that organizes theme evenings all year round. A good atmosphere, a friendly staff and cocktails.

If you think you're pushing one of these Asian restaurants from the products that are ready to eat, you will be surprised! Behind this beautiful window is a Vietnamese gourmet restaurant where the card holds on a slate. Here, everything is done from fresh products chosen from day to day by the chef. From the entrance to the desserts (these are all the more rare in Asian restaurants), you can discover surprising flavours, from the fillets fillet to the coquilles shells. The card is naturally a beautiful part of seafood, but you will also find here nems or shrimp doughnuts without comparison with what you might find. A table that alone is worth a stop in Pithiviers.

This is a little traditional and family walk, where you feel very irresistibly. There are small decorative touches reminiscent of Brittany, and what are the pancakes, if not simply excellent? Miraculously sew and fluffy, they croustillent and melt in the mouth. A treat. All the more so since they are all prepared on site, at the request of the customer… then perhaps the service is a longer chouia than elsewhere, as the staff apologize (although this remains to be proven); but the quality is definitely at the meeting. And for nothing to spoil with pleasure, prices are all small.

The chef, Christophe Pineau, works the pork of a farmer from a nearby town and the cheese of local goats. In the plates, you can find original recipes based on pig meat. The ideas are fast in this kitchen, and it's always the papilla warning, that you must expect not to find the same dish twice. The products seem simple and frills, but the chef makes wonders and, with a hand, serves refined and delicious plates. To serve: home made or based on chocolate that must be ordered at the start of meals so that it is warmly ready when the time comes… a delight. You can also try the apple and calvados omelet, famous! The staff were friendly and helpful.

This very beautiful address rime with excellence. With its regional and refined cuisine, the simplest of choices takes a great look. Just cooking products, happy combination of flavours and textures, purity in the plate… everything reveals here high-flying chefs. On the atmosphere, one remains in the same tone: exposed beams, light spoon, small pink pink… And a beautiful terrace that adds a sunny touch not insignificant during the beautiful season. The ensemble prepares for an exceptional gourmande walk: chestnut cervid and chestnut purée, veal blanquette blanquette and his pick Solognot, lobster cute and her fallen leeks to the crumbs of truffles… Here, traditional cuisine is at the honor, a touch of originality, and every month the creations vary, with the same concern for presenting and highlighting dishes. It is prudent to book, especially on the weekend, because the 3 rooms are fast filled. The restaurant then suffers from its success and has a slight drop in quality… On the other hand, during the week, you will find the service and quality of gourmet cuisine at affordable prices.

A beautiful décor blending tiles and red and white motifs, where you can eat delicious. Very professional, waiters and waitresses are in care, and don't hesitate to talk a little bit, not without a touch of humor. The patties are delicious and very well decorated. Fortunately, gourmandise means that we still have a small place in the stomach for a crepe dessert. It would be a shame to miss this: the pancakes are delicious, very nicely presented, and the caramel with homemade salt butter is a real treat. The only drawback of this walk is… its success: in order to accommodate a maximum of the world, the tables are adjacent, and therefore, when there is a crowd, one finds itself glued to each other, which is not the ideal to have a conversation either private or not.

Abundance of candied and candied courgettes and mozzarella di Bufala Campana PDO, calf sauté way Marengo or still shredded poultry, steamed apples with herbs and then burnt cream to tonka or profiteroles like once: vanilla ice, hot chocolate, almonds. Is there need to be clearer? Go ahead!

Ideally positioned on the west side of the Martroi Square, La Mie Traffic is part of a chain whose product quality has been successful. The product no longer is the cookie, available in large size or in three chocolates, and in white chocolate version for the most original. If production is not artisanal, we appreciate the variety of proposals, whether it be for bread (very good bread), sandwiches (organic and AOC products regularly), pastries or ice creams. And if the industrial side can leave it skeptical, the queue waiting in front of the counter every noon seems to confirm that the quality is still at the meeting.

The restaurant is perfectly integrated into this pleasant village, with a discreet façade in a stroll from low houses to the roof roofs of the country. In the rustic dining room, tables are beautifully prepared, white with porcelain and silverware. The kitchen is inventive around fresh and local products: a farmer's crooked chaplain, foot of pigs stuffed to the snails of Berry, vehicular medallions of veal to champagne… Organic pork, poultry, snails, honey, vegetables and cheeses are produced nearby. A gastronomic table recognized.

It is a very well-known chain with a card formatted to please the greatest number to satisfy a very diverse clientele. Some will go backwards, others will be fans. The question of cooking culture, certainly. Having said that, we are doing everything to get you and try to settle for you. Schnitzel steak, Firenze or marsala, osso buco, pomodoro pollo, sambucca gambas, sicilia beef carpaccio, sicilia salads, a good pizze to choose, the inevitable pasta and risotto devenus, and Italian wines, including the montepulciano of Abruzzo. In short, all that speaks Italian in our view, because then we have the right to say that it may not be that quality that we expected, because genuine Italian cuisine, like any other kitchen, asks for a little attention. We cannot say to 100% that this is bad, but we cannot say otherwise… then, for once, a small note: 5/10, because in Pizza Del Arte, there is the word Arte and is not buff and attached to art that wants.

Here is sure, we are in a kebab! A relaxed atmosphere and a soccer match on TV. The Funny Boy is as pleasant outside as in with its pleasant room, slightly larger than those of most other Greeks in Orléans, and its terrace overlooking the lively rue de Bourgogne. You will taste a kebab, or a shoarma as it is also called at low prices. Pitas, oak, hamburgers, cold sandwiches or plates are also offered. The establishment, like its next competitor, offers chickens roasted on or off. 

What better than eating a good pizza on the square, in the historic heart of the small town Loches? Sforza will welcome you with a lot of excitement and will be at your service throughout the meal. The team is in your care, even during the tourist period. Delicious pizzas, hearty and varied salads, pasta dishes reminiscent of authentic Italian flavours… All the pizzas are prepared in front of you in the middle of a very "clean" frame. The "normal" pizza is oversized, perfect for a great bite! Fine dough, generous topping and perfect cooking: all this at very reasonable prices. A very nice smart address for the greedy.

Just like most of the Sancerkings restaurants, located in the heart of the city, L 'Auberge L' Écurie welcomes you very warmly by its wooden décor, all of which are visible and also by its friendly staff. Without pretensions but carefully, you are served correctly at affordable prices. The region's inevitable recipes are present, and this is so much better because, between a beef bastard way or a quenelle of pike, white Sancerre sauce, it can also be used for a veal rognon, old mustard cream, fresh pasta, the latter having filled us, watered with a red sancerre at the sharpened flint. What then made us lean towards a generous dessert that was generous, that is, a few ice cuts with a variety of flavored flavors with a chantilly, I-you don't-we didn't miss Chavignol's crottin before, it would have been somewhat indecent not to be confused about it. But don't panic, there's also a good fifteen pizzas (to carry the same), flammekuche, grilled meat at plancha, tartar, fresh pasta, Écuries Burgers as well as salads. For all tastes, for every stock exchange and every day!

Reprise is reborn in the course of 2013, La rises from its ashes and it is good news! Leave the city centre and walk along the Loire in the direction of the swimming pool in order to arrive at the car park, where you can even find a little space for parking… On top of the table, Chef Anthony Labergris offers a cuisine sought and, of course, exclusively prepared for fresh produce. Traditional veal bowl in cognac, hazelnuts and pistachios; net of can with acacia honey and pineapple pan and other dishes in this range should delight the most demanding gourmets. They can also close their meal with good desserts. As for the service, it is conducted in an impeccable way in a pleasant and decorated room. The hotel mue in 2014 and now offers 10 renovated rooms with fresh and restful colours, with complete health care. 

This gourmet restaurant is part of the good addresses that enjoy excellent mouth-to-mouth, as well as the guarantee of the guides specialising in gastronomy (Michelin, Gault & Millau…). A stone's throw from the Basilica, in a sober and soothing decor, we come to enjoy a cuisine that blends tradition and creativity. The service is discreet, pleasant and distinguished. During the beautiful season, the Grand Saint-Benoît opens its terrace, located in the small pedestrian and paved alley. On plates, dishes where the product, the fine cooking and the true flavours are in honor. Special mention to desserts, such as profiteroles chocolates and caramel butter salty butter, fondue-coriander and ananas ananas, or financial to nuts, diced pear and ice to honey. The restaurant offers ancillary activities, accommodation at the Hotel du Labrador and the farm receptions of the Bérault vines.